Evaluation of wheat/non-traditional flour composites

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43899106" target="_blank" >RIV/60461373:22330/14:43899106 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Evaluation of wheat/non-traditional flour composites

Original language description

Six non-traditional flour types changed blend chemical composition according to botanical origin and added level (low, high). Amaranth or lupine improved protein content about 20% at least. Lupine also contributed to dietary fibre rise (ca 8%). Hemp samples enhanced wheat flour blend by minerals (from 1.16% to 1.98%). Tested samples were distinguished by principal component analysis. Volume and shape of laboratory prepared bread were modified in dependence on the type and added amount of alternative material.

Czech name

—

Czech description

—

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Volume of the periodical

32

Issue of the periodical within the volume

3

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

288-295

UT code for WoS article

000338755800012

EID of the result in the Scopus database

—